Pronunciation: [juhm-buh-LI-yah; jam-buh-LI-yah]

One of creole cookery's hallmarks, jambalaya is a versatile dish that combines cooked rice with a variety of ingredients including tomatoes, onion, green peppers and almost any kind of meat, poultry or shellfish. The dish varies widely from cook to cook. It's thought that the name derives from the French jambon, meaning "ham," the main ingredient in many of the first jambalayas.

From The Food Lover's Companion, Fourth edition by Sharon Tyler Herbst and Ron Herbst. Copyright © 2007, 2001, 1995, 1990 by Barron's Educational Series, Inc.

Popular Jambalaya Recipes

More Jambalaya Recipes + Ideas

Cajun Jambalaya

Shrimp and Sausage Jambalaya

Pasta Jambalaya with Crawfish and Andouille Sausage

Tennessee Jambalaya

G's Quick Jambalaya

Creole Style Chicken and Savory Jambalaya

Gulf Shrimp Jambalaya


Round 2 Recipe - Cajun Quesadillas

Andouille and Chicken Jambalaya


Mila's Paella-Jambalaya

Kicked-Up Jambalaya

Bad Bart's Black Jambalaya

Foil-Packet Jambalaya

Cajun Chicken and Sausage Jambalaya

Smoked Sausage Jambalaya


Creole Style Chicken and Savory Jambalaya

Online Round 2 Recipe - Cajun Red Bean and Rice Soup

World Champion Jambalaya